Ribeye with Chimichurri and Charred Spring Onions
Prep time: 25 minServes: 4
Pairs with
The herbal, vinegary chimichurri braces against the fat of the ribeye — and a big red with structure holds its ground against both. This is a wine that pushes back on the plate.
Ingredients
- 2 ribeye steaks, 400g each, at room temperature
- 8 spring onions, trimmed
- Olive oil, sea salt
- Chimichurri:
- Large handful of parsley
- Small handful of coriander
- 3 garlic cloves
- 1 red chilli, deseeded
- 1 tsp dried oregano
- 4 tbsp red wine vinegar
- 8 tbsp olive oil
- Sea salt
Method
- 11. Finely chop all the chimichurri herbs, garlic, and chilli (or pulse briefly in a food processor — don't purée). Stir in oregano, vinegar, olive oil, and a good pinch of salt. Set aside for at least 15 minutes to let the flavours marry.
- 22. Season the ribeye generously with salt. Heat a heavy pan or grill until smoking.
- 33. Sear the steaks 3–4 minutes per side for medium-rare. Rest on a warm plate, loosely covered, for 8 minutes.
- 44. While the steaks rest, toss spring onions in olive oil and char them on the same pan or grill for 2–3 minutes until softened and blackened in spots.
- 55. Slice the steaks across the grain. Serve with charred onions and a generous spoonful of chimichurri.